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Roasted Cauliflower, Chickpea and Quinoa Bowl

Serves 4 60 minute prep time

By Vega on January 31, 2014, categorized in Dinner, Lunch

Roasted Cauliflower, Chickpea and Quinoa Bowl

Some evenings you just a plant-based bowl that helps you feel good. This one has a combination of quinoa and chickpeas for protein, and the veggie goodness of roasted cauliflower and kale. This is our adapted version of the Buddha Bowl from OhSheGlows.com. Enjoy!


  • Bowl Ingredients :
  • 1 small head of cauliflower, cut into 1 inch florets
  • 1 cup cooked chickpeas, drained, rinsed, and patted dry with paper towel
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp lemon juice
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup cooked quinoa (or your favorite cooked grain)
  • Toppings: raw kale, shredded carrots or beets, diced avocado, hemp hearts
  • Dressing Ingredients :
  • ½ cup cashews, soaked
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp tahini
  • 1 large garlic clove
  • ¼ tsp grain sea salt
  • ¼ cup nutritional yeast
  • 6 Tbsp water, or as needed to thin out


  • Soak cashews in a bowl of water overnight (or for 8 hours). For a quick-soak method, pour boiling water over cashews and let sit in the bowl for at least 45 minutes.

  • Preheat oven to 400°F and line a large baking sheet with parchment paper.

  • In a small bowl, whisk together olive oil, lemon juice, salt and black pepper.

  • Coat the cauliflower and chickpeas with the olive oil mixture and spread onto the parchment-lined baking sheet.

  • Roast the cauliflower and chickpeas for 15 minutes at 400°F. After 15 minutes, give the pan a gentle shake. Roast for another 10-15 minutes or until the cauliflower is cooked through and the chickpeas are golden in color.

  • Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth.

  • Add half a cup of cooked quinoa to a large bowl, top with half of the roasted veggie mixture, desired veggies, and drizzled dressing on top.


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